Prosciutto Mushroom Ravioli w/Brown Butter & Sage

Lisa G. Sweet Pantry Gal


These are amazing!!! A bit funky looking but I just started making homemade pasta, I should get better with time! Not only does the homemade pasta make a great dish, the filling I could eat right out of the bowl!!
Thats what this recipe focuses on is the filling and the brown butter sauce. So use your favorite recipe for homemade pasta, (wonton wrappers work as well) and give the filling and sauce a try. Crazy good!!!!!

☆☆☆☆☆ 0 votes
30 Min
5 Min
Stove Top


olive oil
2 Tbsp
minced shallot
2 c
assorted mushrooms diced fine
1 tsp
minced garlic
salt and fresh pepper
1/2 lb
finely chopped prosciutto
1/2 c
reggiano cheese
fresh pasta sheets or won ton wrappers
2 Tbsp
softened cream cheese
4 Tbsp
unsalted butter
fresh sage leaves


1Heat oil in med sauce pan over med heat. Add shallots cook for 30sec. Add the mushrooms and cook till soft about 5min. Season with S&P then add garlic and prosciutto, cook for one minute. Remove from heat and pour into big bowl adding 1/4 cup of the reggiano and cream cheese , mix well. It will look like a ground beef mixture.
2Prepare Your pasta sheets or lay out your won tons and fill with teaspoon of filling, brushing egg wash around the filling and close and pinch pasta together.
3Add to sheet pan and dust with flour so they dont stick together.
Drop into boiling water and cook for 5-6min. Remove with slotted spoon and drain on paper towels.
Melt butter in saute pan cook till brown just before burning point. Pour into another warmed ready saute pan, tear or cut sage leaves and add, stir to butter.
Add raviolie to pan a few at a time to coat gently. Serve and garnish with remaining reggiano and chives optional.

About Prosciutto Mushroom Ravioli w/Brown Butter & Sage

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian